🇮🇹 Italy · Drinks
Caffè Macchiato (Marked Coffee)
By eatmundo · July 7, 2026
Caffè Macchiato, literally 'stained' or 'marked' coffee, is a classic Italian espresso drink with a delicate touch of foamed milk. It's the perfect choice for those who appreciate the rich intensity of espresso but desire a hint of creaminess to soften its edge, making it an ideal mid-morning or afternoon pick-me-up.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by preparing a fresh shot of espresso (approximately 30ml) using your espresso machine. Ensure it's a good quality shot, with a rich crema, as it forms the base of your drink.
- 2
While the espresso brews, steam approximately 60ml of fresh, cold full-fat milk using your espresso machine's steam wand. Aim for a velvety texture with a thin layer of microfoam, not stiff, bubbly foam.
- 3
The ideal steamed milk for a macchiato should be heated to about 60-65°C (140-150°F). It should be hot enough to enjoy, but not so hot that it scorches the milk or burns your palate.
- 4
Gently swirl the steamed milk in your pitcher to integrate the milk and foam, creating a consistent texture. This helps break down any larger bubbles and ensures a smooth pour.
- 5
Pour the espresso into a small demitasse cup, which is the traditional vessel for a macchiato. Its small size perfectly complements the strong, concentrated flavor.
- 6
Carefully spoon a small amount of the frothed milk (about 1-2 teaspoons) directly onto the center of the espresso. The goal is just a 'mark' or 'stain' of milk, not a full layer.
- 7
The distinct contrast between the dark espresso and the white milk foam is the signature look of a macchiato. This visual distinction gives the drink its charming name.
- 8
Serve your Caffè Macchiato immediately. It's designed to be enjoyed hot and fresh, allowing you to savor the harmonious balance of robust coffee and delicate milk.
Frequently Asked Questions
What is the ideal type of milk for a Caffè Macchiato, and how should it be steamed?+
Whole milk is ideal due to its fat content, which creates a richer, more stable microfoam. Steam it to about 140-150°F (60-65°C) until it has a silky, velvety texture.
How much foam should a traditional Caffè Macchiato have compared to a latte or cappuccino?+
A traditional Caffè Macchiato has very little foam, typically just a "mark" or dollop of steamed milk on top of the espresso. It's significantly less than the foam found in a latte or cappuccino.
What's the correct technique for adding the milk to the espresso in a macchiato?+
Pull your espresso shot first, then gently spoon or pour just a small amount (about 1-2 teaspoons) of the steamed milk, focusing on the top foamed layer, directly onto the center of the espresso.
Is there a specific espresso blend recommended for a traditional Caffè Macchiato?+
A medium-dark roast espresso blend with a balanced flavor profile, often featuring notes of chocolate or nuts, is generally recommended. This type of blend complements the small amount of milk without being overpowered.
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